【摘要】 为研究热处理对甜玉米中酚类和类黄酮物质含量及抗氧化能力的影响,分别测定新鲜甜玉米粒、甜玉米浆、甜玉米羹(将新鲜甜玉米粒打浆破碎后分别在105～125℃下高压灭菌处理25 min)3类材料提取物中的多酚和类黄酮物质含量。以FRAP、ABTS和DPPH 3个抗氧化指标来评价甜玉米提取物抗氧化能力和清除自由基能力。结果表明,酚类、类黄酮含量和FRAP值都随处理温度的升高而升高;ABTS和DPPH自由基清除能力也较未经热处理的甜玉米强;热处理能显著增强甜玉米的抗氧化能力。更多还原

【Abstract】 In order to investigate the effects of heat treatments on the polyphenol and flavonoid contents and antioxidant activities of sweet corn,sweet corn was heated at 105～125℃ for 25 min using an autoclave and the contents of polyphenols and flavonoids in sweet corn extracts were extracted and analyzed.Ferric reducing/antioxidant power(FRAP)and the scavenging activities of 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)radical and DPPH radical were measured respectively to evaluate antioxidant activity of the extracts.The results showed that the polyphenolic content and antioxidant activities in the extracts increased as heating temperature increasing;the ABTS and DPPH radical scavenging activities increased,compared to the raw sample;heat treatment significantly enhanced the total antioxidant activities of sweet corn.更多还原